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This test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. What country do both sushi and sashimi originate from?
(a) China.
(b) Japan.
(c) Hong Kong.
(d) Vietnam.

2. What is the disadvantage of canned meat?
(a) Salmonella.
(b) Dull flavor.
(c) Expense.
(d) Lack of protein.

3. What does the bacteria in milk digest to cause fermentation?
(a) Hops.
(b) Sugar.
(c) Cream.
(d) Lactose.

4. What does the egg have to pass through to get coated in white membrane?
(a) The kidney.
(b) The intestines.
(c) An oviduct.
(d) A vein.

5. What is the second most popular vegetable in the USA?
(a) Egg plant.
(b) Cucumber.
(c) Tomato.
(d) Squash.

6. What kind of drink did Pasteur invent his heat treatment for?
(a) Water.
(b) Vodka.
(c) Wine.
(d) Beer.

7. What part of the lobster is often added to lobster sauce?
(a) Lobster shell.
(b) Lobster blood.
(c) Lobster eggs.
(d) Lobster brain.

8. Which of the following products is a fruit?
(a) A beetroot.
(b) A yam.
(c) A squash.
(d) A carrot.

9. What do people add squash blossoms to?
(a) Gravy.
(b) Soup.
(c) Stew.
(d) Pie.

10. What are poached eggs usually cooked in?
(a) Oil.
(b) Water.
(c) Milk.
(d) Butter.

11. What kind of fish is beheaded, gutted, salted and held at high temperatures for a month?
(a) Shrimp.
(b) Salted cod.
(c) Salted herring.
(d) Anchovies.

12. What often turns brown after cutting them?
(a) Artichokes.
(b) Carrots.
(c) Asparagus.
(d) Potatoes.

13. What method of preparing eggs does the author not recommend?
(a) Boiling eggs.
(b) Frying eggs.
(c) Scrambling eggs.
(d) Poaching eggs.

14. What does the author think meat is leaner and younger than it has been in the past?
(a) People are concerned about cholesterol.
(b) People demand more quality.
(c) People want risk free meat.
(d) People are concerned about their blood levels.

15. What curdles the milk to make cheese?
(a) Omega enzymes.
(b) Bennet enzymes.
(c) Wort enzymes.
(d) Rennet enzymes.

Short Answer Questions

1. What is the best way to cook thin fish?

2. From what kind of crystals is ice cream made?

3. What country do poke and lomi dishes originate from?

4. What should one do to a fish before drying it?

5. What does a parsnip convert its starch to in the winter?

(see the answer keys)

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